I always have a jar of Thai Pickled Red Chili Peppers in the fridge, and this a great way to use them. If you can’t find Thai Peppers try pickled jalapenos instead, and swap the mint for cilantro. Enjoy this alongside everything from sesame noodles to burgers!
2-4 Thai peppers, seeded and minced finely
1/4 cup of fresh mint leaves, julienned
1/2 cup rice wine vinegar
1 tsp sugar
1/2 tsp salt (preferably kosher)
2 medium cucumbers, sliced thin (peeling is optional)
Add all ingredients in a jar except cucumber slices.
Shake vigorously to combine and dissolve sugar
Add cucumber slices and marinate in the fridge for a couple of hours.
Will keep for 2-3 days.